BBC GoodFood India

“Good food ends with good talk.”
Geoffrey Neighor

Apple Brown Sugar Meringue PieWhen BBC Good Food India wrote to me saying they would like to feature Passionate About Baking as their blog of the month, my heart skipped a beat! BBC Good Food UK is one of my favourite magazines, and their newsletter is one I eagerly await in my mailbox. This time around BBC Good Food was all set to enter the Indian market. I created these Apple Brown Sugar Meringue Pies for the feature!Apple Brown Sugar Meringue Pie I love the way BBC Good Food follows seasons, is full of refreshing new takes on meals and recipes while offering you traditional fare alongside. The first issue of the India edition is pack to the gills with FOOD …  eat in eat out eat away .Apple Brown Sugar Meringue PieThe inaugural issue has over a 100 triple tested . Turn the pages to find mouthwatering standout Pan Asian, no fuss Mediterranean, stunning desserts, delicious one pots {veggie}, everyday value meals … and Gordon Ramsay’s panna cotta’. The cover tempts you with the words …  Life is Sweet!

To learn more about BBC GoodFood India you can stop by here and here. Also do join the BBC Good Food India survey which comes with the promise of great rewards. One lucky participant stands to win a culinary holiday to the Fontana fredda vineyards in Italy. Other prizes include a gift pack containing a voucher for two for a great dining experience at any of three fabulous restaurants in Mumbai, Delhi and Bangalore – Olive Bar & Kitchen, Manchester United Café and Aromas of China.

Not so long ago I made an Upside Down Mango Quark Cheseecake inspired from a recent issue of the BBC Goodfood newsletter. For my feature in the magazine, I decided to go with apples since they spell the essence of the season for me. I made these little pies, topping them with brown sugar meringues because I find meringues entirely charming!Apple Brown Sugar Meringue PieApples suddenly seem to offer me never ending inspiration and each time I look at them, I think of the million possibilities. I had some whites on hand {waiting for macarons that didn’t take shape}, so I toyed with an apple version of the lemon meringue pie. The pies were fun, delicious fun!Apple Brown Sugar Meringue Pie Apple Brown Sugar Meringue Pie Each bite was full of autumnal warmth … apples, cinnamon, brown sugar, walnuts. Can’t go wrong with those flavours this season, can you? The brown sugar meringue reminded me of little Cocos tufts on her head. She’s always around … always curious!Apple Brown Sugar Meringue Pie

Apple Brown Sugar Meringue Pies

Prep Time: 25 minutes

Cook Time: 1 hour

Total Time: 1 hour, 25 minutes

Yield: 6 3\\\" pies


Apple Brown Sugar Meringue Pies



3 tart green apples, peeled, cut into 8 slices each, finely sliced

Juice of 1 lime

½ cup sugar

1 tbsp all purpose flour

½ tsp cinnamon powder

2 tbsp low fat cream

½ cup walnuts, chopped fine

1 tbsp unsalted butter {to dot the filling}

Pie shell

150gms digestive biscuits {ground into crumbs}

50gm unsalted butter, melted, cooled

Brown Sugar Meringue Topping

2 egg whites

1/8 tsp cream of tartar

4 tbsp demerera sugar


    Preheat the oven to 180C. Keep 6 3” loose bottom tart tins ready.

    Toss all the filling ingredients except the butter in a large bowl, making sure the apple pieces are coated well. {The apple pieces should be small and thin as we are making small pies}. Reserve.

    Mix the cookie crumbs with melted butter, and divide between the tart tins. Press halfway up the sides and cover the bottom, pressing gently but firmly into place.

    Divide the filling equally between the 6 tart tins. Dot with butter, cover the tins with foil, place on a cookie tray and bake for 35 minutes at 190C.

    When there are 5 minutes to go, prepare the brown sugar meringue topping.

    Beat the whites with the cream of tartar until they hold soft peaks. Gradually add the brown sugar, a tbsp at a time, and continue to beat till the meringue holds stiff peaks and is very firm.

    Take the tray out of the oven, and remove the foil. Reduce the oven temperature to 180C.

    Divide the meringue filling equally between the tart tins, making sure it seals the hot filling completely to the edges. Make peaks with the back of an offset spatula and return to the oven.

    Bake for 15-20 minutes until golden brown {watch closely to ensure the brown sugar meringue doesn’t burn}. Cool the pies on a rack, and refrigerate until ready to serve.

Recipe Management Powered by Zip Recipes Plugin

This recipe is off to “Cook.Eat.Delicious-Desserts! @ Simply Food where the month’s theme is Apples .

Don’t miss a post
Also find me on The Rabid Baker, The Times of India

Please wait...

Subscribe to my newsletter

Want to be notified when the article is published? Do enter your email address and name below to be the first to know.
%d bloggers like this: